Pumpkin Dump Cake

Name: Pumpkin Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 (15-ounce) can pumpkin puree; 1 (12-ounce) can evaporated milk; 3 large eggs; ½ cup granulated sugar; ½ cup light brown sugar (packed); 1 tablespoon pumpkin pie spice; 1 (15.25-ounce) box yellow cake mix; ⅔ cup chopped pecans; 1 cup butter (melted); whipped cream or vanilla ice cream (for serving)

ByJaclyn Shimmel On09/25/202609/25/2026

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This pumpkin dump cake takes a can of pumpkin, a box of yellow cake mix, and two sticks of melted butter and turns them into a creamy pumpkin layer under a buttery, pecan-topped crust. Everything goes into one 9×13 dish and the oven does the rest.

Pumpkin dump cake square on a white plate with whipped cream, cinnamon, and pecans scattered around it.

The bottom layer sets up like pumpkin pie, and the top bakes into a buttery, crumbly layer with toasted pecans.

If you love an easy dump cake as much as I do, add Apple Dump Cake and Chocolate Cherry Dump Cake to your list too. There are more of them in my roundup of dump cake recipes.

Golden baked cake topped with chopped pecans in the corner of a white baking dish.

Great for potlucks, Thanksgiving dinner, or a weeknight in October when you want something sweet without much thought.

Why You’ll Love This Pumpkin Dump Cake

Ten minutes of prep. You whisk one bowl, dump the rest, and it goes in the oven.
Made with pantry staples. Canned pumpkin, a boxed yellow cake mix and evaporated milk.
No mixer required. A whisk and a spatula are all you need.
Feeds a crowd. Serves 12, which makes it great for potlucks.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Pumpkin puree – Use pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, and it will throw off the whole pan. The two cans sit right next to each other on the shelf, so check the label. Libby’s is what I buy.
Evaporated milk – Not sweetened condensed milk. Carnation is my pick. This is what gives the bottom layer its custardy set.
Eggs, granulated sugar, and light brown sugar – All whisked into the pumpkin at the same time. The brown sugar brings a little molasses flavor, so don’t swap it for all white.
Pumpkin pie spice – A full tablespoon sounds like a lot until you remember it is seasoning an entire 9×13 pan.
Yellow cake mix – A 15.25-ounce box, used dry straight out of the package. Do not prepare it per the box directions. Duncan Hines is my first pick but Pillsbury works well too.
Chopped pecans – They toast in the butter while the cake bakes. Walnuts work in their place, or leave them off for a nut-free version.
Melted butter – One cup, poured over the dry cake mix. This is the step that turns the powder into a crust, so don’t cut back on it.
Whipped cream or vanilla ice cream – For serving. Cool Whip works too.

How to Make Pumpkin Dump Cake

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Four steps: pumpkin batter in a baking dish, dry cake mix and pecans on top, melted butter drizzled over, and the finished baked cake.

Step 1: Heat the oven to 350°F and coat a 9 x 13 baking dish with nonstick spray.

Step 2: Whisk the pumpkin, evaporated milk, eggs, both sugars, and the pumpkin pie spice in a large bowl until smooth, then pour it into the dish. This is the only real mixing in the whole recipe.

Step 3: Sprinkle the dry cake mix over the pumpkin in a thin, even layer. Scatter the pecans over the top.

Step 4: Drizzle the melted butter over the top to cover as much of the dry cake mix as you can. Work in a slow back-and-forth pattern instead of pouring it out in one spot.

Melted butter being poured from a glass measuring cup over dry cake mix and chopped pecans in a baking dish.

Step 5: Bake for 45 to 55 minutes, until the top is golden and the edges are bubbling.

Pumpkin dump cake baked in a white 9x13 dish with a pecan topping, a green napkin and pecans alongside.

Step 6: Let it cool for 10 to 15 minutes before slicing, then serve with whipped cream or a scoop of ice cream.

A gold fork lifting a bite of pumpkin cake with whipped cream from a plated square.

Serving Suggestions

A dollop of whipped cream or homemade Cool Whip and a dusting of cinnamon is how I serve it most of the time. Vanilla ice cream is another good option, especially while the pan is still a little warm.

Pumpkin dump cake holds its own on a Thanksgiving table, and it travels well, which is how it keeps ending up at potlucks. If you are putting together a bigger spread, there are more options in my Thanksgiving dessert recipes.

A Slow Cooker Pumpkin Spiced Latte alongside it is not a bad idea either.

A square lifted on a serving spatula showing the orange pumpkin layer under a pecan crumb topping.

Storage

Cover the dish tightly with plastic wrap or aluminum foil and refrigerate leftovers for up to 4 days.

It is good cold, straight from the fridge. If you want it warm, microwave individual portions for 20 to 30 seconds.

Tips for the Best Pumpkin Dump Cake

Dry patches are a butter problem, not a baking problem. If you see white powdery spots about ten minutes in, carefully pull the pan out and spread melted butter over them with the back of a spoon.
Break up any lumps in the cake mix. Boxed mix clumps in the bag, and a clump will stay powdery in the middle even with butter on top of it.
Let it cool before you cut it. Ten to fifteen minutes is enough to scoop it warm. If you want squares that hold their shape, let the pan cool all the way.

Caramel sauce being poured over a scoop of vanilla ice cream on a square of pumpkin cake.

Additions and Variations

Spice cake mix – Swap the yellow cake mix for a box of spice cake mix when you want a stronger fall flavor. I’d suggest cutting back on the pumpkin spice in this case.
Toffee bits or cinnamon chips – Scatter about half a cup over the cake mix along with the nuts.
Caramel drizzle – Spoon homemade caramel sauce over each square before serving, especially if you are going the ice cream route.